BROWN BUTTER SAGE PORK CHOP WITH PARMESAN POLENTA

35min

4 servings

Ingredients

4 Pederson’s Boneless Pork Chops
Salt and black pepper
1 tsp dried rosemary
1 tsp dried thyme
1 tbsp extra virgin olive oil
1 cup polenta
3 cups chicken broth
1 cup milk, room temperature
¼ cup grated parmesan cheese
1 lb asparagus
½ lemon, juiced
2 tbsp butter
8 sage leaves
Grated parmesan, for garnish

FRESH PORK

BROWN BUTTER SAGE PORK CHOP WITH PARMESAN POLENTA

Instructions

1. Preheat your oven to 375°F and line two baking sheets with parchment paper.

2. Season each of your pork chops with salt, pepper, rosemary, and thyme.

3. Heat a large skillet with the olive oil over medium heat. Sear the pork chops to get a golden crust on each. Place on a baking sheet and put in the oven to finish cooking, around 15 minutes until the internal temperature is 145°F.

4. For the polenta, fill a saucepan with the chicken broth and bring to a boil. Add the polenta and reduce the heat to a simmer, slowly stream in the milk, stirring constantly. Once the milk is incorporated, stir occasionally until the polenta is finished, around 10 minutes. Remove from heat and stir in the grated parmesan.

5. Prepare your asparagus by cutting off the woody stalk. To the second lined baking sheet, add your prepared asparagus andseason with salt, pepper, and lemon juice. Bake in the oven for 10 minutes, the asparagus should have darkened slightly and be nicely roasted.

6. Heat a small pan on low and add the butter and sage leaves. Gently stir as the butter melts. It should bubble slightly. Let the butter cook until it turns a golden brown and then remove from the heat.

7. Plate the polenta, asparagus, and pork chops. Drizzle the pork chop with the sage brown butter and sprinkle the polenta and asparagus with grated parmesan.